The story
Asador Etxebarri is a Basque grill restaurant at San Juan Plaza, 1, in Axpe, Bizkaia (listed under Durango), and it holds one Michelin Star in 2026. Chef Bittor Arguinzoniz cooks almost everything over fire.
Arguinzoniz grew up around the corner from the restaurant, in a house without electricity or gas where his mother and grandmother cooked on the hearth. He has been cooking over fire for more than 30 years. His small kitchen is filled with grills he designed himself, and the focus stays on the ingredient rather than on technique for its own sake.
The grill touches nearly every course, from anchovy on toast to the milk ice cream with beetroot that closes the meal. A red Palamós prawn arrives simply grilled and on its own. The mozzarella comes from the chef's buffalo and is served with a slice of tomato. The tasting menu runs to 14 courses, with homemade chorizo, baby eels, sea cucumber with green beans and a charcoal-charred beef chop that most tables finish completely.
Meals are served in a spacious dining room overlooking the village square. In 2025 The World's 50 Best Restaurants placed Etxebarri at No. 2, and it was named Best Restaurant in Europe that year. The kitchen has appeared on that list almost every year since 2009.
Recognition
Details
History
High quality cooking
What’s the deal?Set in a peaceful Basque village surrounded by mountains and lush greenery somewhere between Bilbao and San Sebastian, Asador Etxebarri is the platonic ideal of a destination restaurant. Food enthusiasts travel from all over the world to experience the culinary masterpieces created by chef Bittor Arguinzoniz. With the help of a little fire, he transforms simple ingredients like milk and beef into extraordinary and unforgettable dishes. Kissed by fire: In a small kitchen filled with custom-made grills designed by the chef, Arguinzoniz prepares a series of elegant dishes where the ingredient is king. There is no molecular gastronomy here, as the chef prefers to let the natural flavours of the high-quality produce take centre stage. Everything on the menu is touched by the grill, from anchovy on toast to the milk ice cream with beetroot that ends the meal. Take for instance, a succulent red Palamós prawn simply grilled and served on its own, or the fresh mozzarella from the chef's buffalo served with a juicy tomato slice. What should I order?While locals may plump for the a la carte, the tasting menu is the best way to enjoy everything Etxebarri has to offer. Over 14 courses eaten in the spacious dining room overlooking the village square, guests enjoy Arguinzoniz’s homemade chorizo and seasonal delicacies like baby eels and sea cucumber with green beans. The star of the show is a charcoal-charred beef chop – it may look impossibly large, but its impossibly tender texture and extraordinary flavour mean the plate is almost always sent back clean. Hometown hero: One of the best-loved chefs in the business, Arguinzoniz grew up around the corner from where the restaurant now stands, in a house without electricity and gas where his mother and grandmother would cook on the hearth. He has been passionate about cooking on fire for more than 30 years. Despite gaining recognition, including the Chefs' Choice Award and consistently ranking high in The World's 50 Best Restaurants list, he remains humble. Asador Etxebarri has only been off the list once since 2009 and currently holds the title of The Best Restaurant in Europe 2025.
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